Mexican beans salad

  • Servings: 2 or 3

This salad is hearty, delicious, nutritious and colourful. It is an excellent meal for vegans and vegetarians as it contains enough protein, fiber, vitamins and minerals.

I use cooked dry beans (any type), chickpeas, corn and raw vegetables.


  • 2 cups of home cooked or canned beans, any colour or a combination of red, black and white beans
  • 1 cup of cooked chickpeas
  • 1 cup of cooked sweet corn
  • 1 medium size onion, finely diced
  • 2 halves of green and red peppers, cut into small pieces
  • 2 garlic cloves, crushed
  • Fresh chopped red or green chili, to taste
  • Fresh lime juice (or lemon), to taste
  • A handful of coriander or parsley, finely chopped
  • 2 tbsp or more of olive oil
  • 1 tbsp of fresh oregano or 1 tsp of dry oregano
  • 1 pinch of cumin powder (optional)
  • Salt & pepper, to taste


Step 1

In a large salad bowl, combine all the ingredients and seasonings. Mix well then taste. Adjust the seasonings if needed. It is best if this salad is refrigerated, for at least a short while, before being served.

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